Mochi Ice Cream Madness!

Before we left for Japan, my aunt and uncle took us out for Japanese food, where I got some mochi ice cream for dessert. Ohhhhh....I fell in love. It is so delicious but hard to come by in the U.S., unless you live near a Trader Joe's or frequent Japanese restaurants. But here, I can get it every day if I want! (Yes, I want. No, I have not.) Mochi ice cream is basically a round blob of ice cream covered with mochi, a pulverized sticky rice paste, and dusted with powdered sugar.

Below is my favorite treat, Yukimi Daifuku (snow-viewing mochi). It's a very light vanilla flavor with the sweetest, softest ice cream inside:




And just in case you want to make your own:

How to Make Mochi Ice Cream
by Melissa Maroff

Introduction:
Mochi Ice Cream, which traces its American origins to Los Angeles' Little Tokyo, is the melding of the traditional Japanese dessert known as mochi (rice cake) and the classic American favorite, ice cream. Although it may sound intimidating—you don’t have to be an "Iron Chef" to whip some up at home—in about 30 minutes.

Things You'll Need:
10 scoops ice cream (flavor of your choice--like vanilla, strawberry, green tea, or chocolate)
1 cup glutinous-rice flour (mochiko--find it at asian stores with a blue star on the box)
3/4 cup water
1/4 cup sugar (or splenda)
2 tsp. vanilla
corn flour, for dusting
glass bowl
mixing spoon
plastic wrap
cutting board
airtight container


Step 1: Soften the ice cream, scoop into 10 round balls, and refreeze until hard.

Step 2: Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.

Step 3: Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.

Step 4: Cover and return to microwave for 30 seconds. Stir well.

Step 5: Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).

Step 6: Wait for dough to cool. Place onto board and divide into 10 pieces.

Step 7: Flatten dough with your palm. It will be sticky. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container. Serve slightly thawed.